Talking Donkey Burritos

• 1 beef tongue (or else two lamb tongues if you are lucky) about 2 pounds
• 4 dried ancho chiles
• 3 dried arbol chiles
• 1/4 cup white vinegar
• 2 cloves garlic
• 1 tablespoon cumin
• 1 tablespoon dried ancho chiles
• 1 tablespoon cassia
• 2 "points" of star anise
• 1 1/2 ounces of dark chocolate*
• 1 celery stalk, halved
• 1 bunch cilantro
• 2 bay leaves
• 1 bunch cilantro
• Tortillas of your choice
• 1 tablespoon lard

1. Make a bouquet garnie using the celery, the bay leaves and a fist full of cilantro (stems on). Tie that up with kitchen twine.
2. Place the tongue in a large pot and cover with water. Add the bouquet and pepper corns. Bring that to a simmer and turn on the baseball or hockey game. This is going to take about two and one half hours.
3. Remove the tongue and hold back about 2 cups of the "stock" you just made. Trim the tongue as there might be some bone at the back end (if there is it has already done its work, so throw it away). Using a sharp knife remove the skin. This is easier to do when the meat is still warm.
4. Now make your adobo---and you can do this with the ball game on in the background. Bring a kettle of water to a boil. Even your wife can do that. Stem the chiles and empty out as many seeds as you can. Place them in a large bowl and cover them with boiling water. Go back to the hockey game.
5. Using a mortar or a spice grinder, grind up the cassia and star anise. Grate the chocolate.
6. In the bowl of a blender place your now reinvigorated chiles. Add the garlic cloves, cumin, chile powder, cassia/anise mixture, salt and chocolate. Moisten with some of the chile soaking liquid. Let it rip. There's your sauce.
7. It's now 2-1 Blackhawks.
8. Cut the tongue up into very small pieces. Heat some lard in a dutch oven or use canola oil if you are a sissy. Saute the tongue just to color. Using a spatula work in your adobo mixture. Add some of the reserved stock and braise, partially covered, for about 30 minutes keeping an eye on the liquid.
9. Warm your tortillas (large for the big donkey or small for tacos). Fill and wrap.
10. Notes to cooks: *I used Valrohna chocolate because it's what I had on hand. You can also use Mexican piloncillos.rn**A Cal-Mex variation is the "wet burrito". Top with addtional sauce, some grated cheese and run it under a broiler. Top with crema (Mexican style sour cream) and chopped cilantro. An accompaniment could radishes, carrots and jalapenos pickled in vinegar.

beef, chiles, chiles, white vinegar, garlic, cumin, chiles, cassia, points, chocolate, celery stalk, cilantro, bay leaves, cilantro, your choice, lard

Taken from food52.com/recipes/16194-talking-donkey-burritos (may not work)